WO2022033546A1 - 一种用于特医食品的谷物碳水化合物基质及其制备方法 - Google Patents

一种用于特医食品的谷物碳水化合物基质及其制备方法 Download PDF

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Publication number
WO2022033546A1
WO2022033546A1 PCT/CN2021/112231 CN2021112231W WO2022033546A1 WO 2022033546 A1 WO2022033546 A1 WO 2022033546A1 CN 2021112231 W CN2021112231 W CN 2021112231W WO 2022033546 A1 WO2022033546 A1 WO 2022033546A1
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cereal
grain
special medical
powder
medical food
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PCT/CN2021/112231
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English (en)
French (fr)
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张瑞芬
张名位
马永轩
池建伟
刘磊
黄菲
贾栩超
董丽红
马勤
赵东
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广东省农业科学院蚕业与农产品加工研究所
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Publication of WO2022033546A1 publication Critical patent/WO2022033546A1/zh
Priority to ZA2023/01213A priority Critical patent/ZA202301213B/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the preparation technology of special nutrition food for special population, in particular to a grain carbohydrate matrix for special medical food and a preparation method thereof.
  • Special medical purpose formula food hereinafter referred to as special medical food, is a formula food specially processed and prepared to meet the special needs of nutrients or diets for people with restricted eating, digestion and absorption disorders, and metabolic disorders. Such foods have significant effects in improving the nutritional status of patients and reducing the medical costs of hospitalized patients.
  • This formula product generally has problems such as inconspicuous food flavor, high osmotic pressure, and gastrointestinal intolerance symptoms when patients take it. For people who have long relied on special medical food as the main or only source of nutrition, the above problems will directly affect consumers' compliance and are not conducive to the exertion of nutritional support.
  • Cereals are a staple ingredient in people's daily diet and an important source of dietary carbohydrates.
  • the unique flavor brought by grains as carbohydrate substrates is unmatched by monomer nutrients such as dextrin and starch.
  • Using grains as a carbohydrate matrix according to the nutritional needs of specific groups, fortified processing of special medical food with nutritional ingredients will help improve the flavor and taste of the product and improve the patient's compliance.
  • the processing of special medical food with grain as carbohydrate matrix has problems such as high product viscosity, poor preparation and dispersibility, and poor fluidity of tube feeding.
  • Tube feeding is a common dietary intake route for special medical food, and the tube feeding fluidity of the product is an important factor affecting the incidence of nutrient tube blockage.
  • the first object of the present invention is to provide a method for preparing a grain carbohydrate matrix for special medical food, which can improve the predigestibility of grain starch and the preparation properties of powder, and at the same time improve the flavor quality of the matrix.
  • the second object of the present invention is to provide a cereal carbohydrate matrix for special medical food prepared by the above preparation method, which has the characteristics of low viscosity, good tube feeding fluidity and good food flavor, and can replace other Carbohydrate raw material, used as raw material for special medical food development.
  • a method for preparing a cereal carbohydrate matrix for special medical food the processing flow is as follows:
  • the grain powder after steam enzymatic decomposing and tempering is sent to the extrusion puffing machine through the screw conveyor for extrusion puffing, the extrusion temperature is 110-130 °C, and the screw speed is 150-250 r/min.
  • the present invention establishes a method for preparing a special medical food carbohydrate matrix of raw material pulverization-protein addition-steam enzymatic deconditioning-extrusion and puffing.
  • the moderate Maillard reaction between the reducing sugars such as dextrin and protein generated in the process of conditioning and extrusion can improve the flavor and quality of the powder. It can promote the degradation of protein and improve the predigestibility of protein.
  • Through flavor evaluation and analysis it was found that when the added amount of soybean protein isolate was 3-5% and the extrusion temperature was controlled at 110-130°C, the extrudate had obvious baking flavor, and the sensory score reached the highest level.
  • the preparation concentration and addition amount of the enzyme liquid in the present invention affect the dosage of the enzyme, and when the dosage of the enzyme is 400-600 U/g, the preparation and dispersibility of the obtained matrix is the best.
  • the concentration of the enzyme solution is determined to control the amount of water added during the process of adding the enzyme solution. Since the steam enzymatic hydrolysis and tempering process will further increase the moisture content in the grain flour raw material, and the enzymatic hydrolysis will decompose the starch into dextrins and oligosaccharides, the result of the above comprehensive effect will lead to shearing of the material during the extrusion process.
  • the reduction of the force significantly reduces the puffing effect of the grain and affects the gelatinization and degradation of the remaining starch. Therefore, in order to ensure that the moisture content in the grain powder raw material is controlled at a certain level during extrusion and puffing, to achieve an ideal puffing effect, the above-mentioned settings are carried out on the enzyme liquid concentration, the addition amount and the steam amount.
  • the present invention also transports the enzymatically conditioned and tempered materials to a high-temperature storage bin through a screw conveyor, and after 10-20 minutes of accumulation and storage, is extruded and puffed, and the extrusion temperature is 110-130° C.
  • the rotating speed is 150-250r/min.
  • the amylase and the substrate are reacted at high temperature, and then the conditioned material is at a higher temperature and transferred to the storage silo to prolong the enzymatic reaction time by 10-20min.
  • the grain starch is fully enzymatically hydrolyzed.
  • the standing reaction time in the storage silo is less than 10min, the degree of pre-enzymolysis of starch is not enough, and the viscosity of the obtained cereal base powder is high, but when the reaction time is too long (>20min), due to excessive enzymolysis of starch, the subsequent The puffing of the extruded extrudate was too low, and the gelatinization degree of the residual starch decreased.
  • the steam enzymatic demodulation conditioning parameters described in step (3) of the present invention are controlled as follows: the steam conditioning time is 1.5-2.5min, the saturated steam pressure is 0.2-0.3MPa, and the total steam volume is controlled at the weight of the conditioning material 7-9%.
  • the grain size of the grain flour described in step (1) of the present invention is between 10-20 meshes. Comparing the reconciliation properties of extrudates obtained from grain flours of different particle sizes under the same processing conditions, it was found that either too large or too small a particle size would have a negative impact on the reconciliation properties of the extrudates. When the grain granules are small, the enzyme and starch granules have a sufficient effect, and the enzymatic hydrolysis effect is good. However, in the process of steam conditioning, when the grain size is too small, the viscosity of the grain flour increases under the action of steam and enzymes, and the powder fluidity is serious.
  • the drying treatment in step (5) adopts hot air or heat pump drying, so that the moisture content of the extrudate reaches below 7%.
  • the granularity of the carbohydrate matrix for special medical food obtained by crushing in step (5) is between 60-100 meshes.
  • a cereal carbohydrate matrix for special medical food is prepared by the above preparation method.
  • the present invention has the following beneficial effects:
  • the present invention can further improve the flavor of the extrudate by adding a certain proportion of soybean protein isolate to the pulverized grain raw material, and controlling the degree of Maillard reaction during moist heat treatment such as steam conditioning and extrusion puffing.
  • the extrudate has a distinct roasted aroma.
  • the intermolecular hydrogen bonds and disulfide bonds of the protein are broken, resulting in the degradation of the protein and the increase of the soluble protein content, which is beneficial to the digestion and utilization of the protein.
  • the present invention utilizes ⁇ -amylase to degrade starch to generate dextrin and oligosaccharide at high temperature, thereby reducing the characteristics of starch viscosity, and the steam is continuously introduced into the steam conditioner to ensure that the material is maintained at a higher temperature, and then the steam
  • the treated grain powder is transferred to a high temperature resistant storage silo for heat preservation for a certain period of time to achieve full enzymatic hydrolysis of grain starch.
  • the starch in the grain is further degraded and destroyed, and a large amount of small molecular carbohydrates are generated.
  • the time difference between the steam pre-enzymatic demodulation and the extrusion process can be eliminated, and continuous production can be realized.
  • the grain carbohydrate matrix powder developed by the present invention has good reconstitution characteristics and tube feeding fluidity, and can meet the basic requirements of special medical food preparation. More importantly, the present invention selects grains whose flavor and mouthfeel are more suitable for the Chinese as raw materials, and the prepared carbohydrate matrix powder food has a richer flavor, and can provide the product with a significant grain baking flavor compared with nutrients such as dextrin as the matrix, thereby improving the product's quality. The quality of flavor helps to ensure the compliance of long-term consumers.
  • a method for preparing a cereal carbohydrate matrix for special medical food comprising the following steps:
  • the grain powder after the steam enzymatic deconditioning and tempering treatment is transported by the screw conveyor and transferred to the storage bin for stacking and standing for 20 minutes, and then sent to the extrusion puffing machine through the screw conveyor for puffing.
  • the screw speed is 150r/min.
  • the extrudate is dried by hot air or heat pump, so that the moisture content of the extrudate is less than 7%.
  • the dried extrudate is pulverized into powder with a particle size of 60-100 mesh to obtain carbohydrate base powder.
  • a method for preparing a cereal carbohydrate matrix for special medical food comprising the following steps:
  • the high-temperature ⁇ -amylase solution is prepared with distilled water, so that the enzyme concentration is 10,000 U/mL, and the addition rate of the high-temperature ⁇ -amylase solution is controlled to be 60 mL/kg.
  • the grain powder after the steam enzymatic deconditioning and tempering treatment is transported by the screw conveyor and transferred to the storage bin for stacking and standing for 10 minutes, and then sent to the extrusion puffing machine through the screw conveyor for puffing.
  • the screw speed is 250r/min.
  • the extrudate is dried by hot air or heat pump, so that the moisture content of the extrudate is less than 7%.
  • the dried extrudate is pulverized into powder with a particle size of 60-100 mesh to obtain carbohydrate base powder.
  • a method for preparing a cereal carbohydrate matrix for special medical food comprising the following steps:
  • the high temperature alpha amylase solution is prepared with distilled water, so that the enzyme concentration is 8000 U/mL, and the addition amount of the high temperature alpha amylase solution is controlled to be 50 mL/kg.
  • the grain powder after the steam enzymatic deconditioning and tempering treatment is transported by the screw conveyor and transferred to the storage bin for stacking and standing for 15 minutes, and then sent to the extrusion puffing machine through the screw conveyor for puffing.
  • the screw speed is 200r/min.
  • the extrudate is dried by hot air or heat pump, so that the moisture content of the extrudate is less than 7%.
  • the dried extrudate is pulverized into powder with a particle size of 60-100 mesh to obtain carbohydrate base powder.
  • the performance test of grain carbohydrate base powder includes base powder preparation characteristics, flavor quality and nutritional content.
  • the experimental group used the carbohydrate base powder prepared in Example 1 to conduct relevant performance analysis. Take extrusion puffing and enzyme extrusion puffing as control.
  • the processing conditions of extrusion and puffing are the same as in Example 1: the rice is pulverized to 10-20 mesh, the soybean protein isolate powder with a weight ratio of 5% is added, and water is added to adjust the moisture content of the raw material to about 20%, and the extrusion temperature is 125 ° C.
  • the screw speed is 150r/min.
  • Enzyme-added extrusion expansion is to adjust the moisture content of rice flour to about 20% by adding 400U/g high-temperature ⁇ -amylase solution, and the other is the same as direct extrusion expansion.
  • the reconstitution and nutrient composition analysis results of the cereal carbohydrate base powder prepared under different treatment conditions are shown in Table 1 and Table 2.
  • Table 1 Effects of different treatment processes on the brewing properties and flavor scores of base powder
  • the starch structure in the powder is destroyed, a large amount of soluble sugars are released, its water solubility index increases, and the fluidity of the powder is enhanced, so the agglomeration rate and dispersion time during the preparation process are increased. are significantly reduced.
  • the base powder processed by direct extrusion and extrusion with enzyme extrusion also has a certain baking aroma, it can be seen from the sensory score analysis that the baking aroma of the base powder prepared by the technical treatment of the present invention is more obvious than the former two, which can significantly improve the powder.
  • the flavor quality of the body is a certain baking aroma
  • the reducing sugar and soluble protein content of the rice flour treated by the method of the present invention are all significantly higher than the direct enzymatic extrusion and puffing, and the starch content is significantly reduced, which is also the method that can significantly improve the powder. An important reason for the flushing characteristics.
  • agglomeration rate refers to the literature method (Liu Jingbo, Ma Shuang, Liu Boqun, et al. Effects of different drying methods on the preparation performance of whole egg powder [J]. Chinese Journal of Agricultural Engineering, 2011, 27(12): 383-388) ;
  • the steps for determining the dispersion time are as follows: Accurately weigh 2.50 g of matrix powder samples obtained through different processing, add 100 mL of distilled water with a temperature of 70 °C, place in a constant temperature magnetic stirrer, stir at a rate of 30 r/min, The time required for the powder to be completely dispersed in water was measured 5 times for each sample (Zhang Yan, Hua Yufei, Kong Xiangzhen. The effect of minimal enzymatic hydrolysis on the dispersibility of alcoholic soybean protein concentrate [J]. Food Industry Science and Technology, 2008(10):68-70,74);
  • fragrance score The sensory evaluation criteria of fragrance score are shown in Table 3:
  • FSMP complete nutrition formula powder The principle of preparing FSMP complete nutrition formula powder is to use rice as raw material, and use grain carbohydrate base powder prepared by different processing techniques to replace dextrin and starch carbohydrates in FSMP complete nutrition formula powder.
  • the addition amount of protein and fat in the formula powder was fine-tuned by other ingredients such as protein and fat contained in the formula powder, and the complete nutrition formula powder of special medical food with different processed rice as the carbohydrate matrix was prepared.
  • the specific formula is shown in Table 4.
  • the non-replacement formula in the above table represents the basic formula composition of the FSMP complete nutrition formula powder commonly used in the market.
  • the powder oil contains about 50% vegetable oil, and its wall materials are mainly carbohydrates and A small amount of protein.
  • 3 alternative recipes Using rice flour prepared by different processing techniques as carbohydrate matrix to replace maltodextrin in non-replacement recipes, the rice raw material contains about 8% protein, and a further 5% soy protein isolate was added in the preparation of the base powder , so the amount of casein added in the formula is reduced by 5g accordingly.
  • the experimental group used the carbohydrate base powder prepared in Example 1 to prepare the complete nutritional formula powder of special medical food.
  • the control group adopts the carbohydrate base powder prepared by other treatment processes, including extrusion and extrusion, and enzyme extrusion, and the treatment parameters of the other groups are the same as those in Example 1.
  • the ways of taking FSMP powder can be divided into two ways: direct oral feeding, feeding through nasogastric tube or gastroenterostomy tube.
  • the taste and flavor of the product and the convenience of preparation and use are important factors affecting its clinical application. Therefore, the present invention selects the representative indexes that affect the preparation convenience of formula powder: water solubility index, viscosity and nasogastric tube residual rate.
  • the preparation convenience of special medical food complete nutrition formula powder prepared by different carbohydrate substrates is analyzed. , the results are shown in Table 6.
  • the complete nutritional formula powder for special medical food prepared by substituting the carbohydrate matrix prepared in Example 1 for maltodextrin, its water solubility index, viscosity, and the residual amount in the nutrient tube during the simulated nasogastric feeding process Both are equivalent to the conventional FSMP formula powder with maltodextrin as the carbohydrate matrix.
  • the water-soluble The sex index is significantly improved, and the viscosity of the product and the residual rate of the nasogastric tube are significantly reduced, indicating that the convenience of use of the complete nutritional formula powder for special medical food prepared with the carbohydrate matrix prepared by the present invention is comparable to that of the conventional formula using maltodextrin as carbohydrate.
  • the effect of the product is equivalent, which is obviously better than that of direct extrusion and extrusion extrusion technology.
  • the sensory evaluation criteria listed in Table 5 are used to evaluate the special medical food prepared with different carbohydrate bases.
  • the total nutritional formula powder of medical food was comprehensively evaluated from four aspects: tissue morphology, smell, taste, and reconstitution. The results are shown in Table 7. Although the whole nutrition formula powder for special medical food prepared with rice flour prepared by extrusion extrusion and enzyme extrusion extrusion as the carbohydrate matrix is better than the conventional formula without substitution in terms of smell and taste, its reconstitution score is far away. Lower than the latter, resulting in a significantly lower score of the comprehensive evaluation result than the conventional formula without substitution.
  • the odor, taste and mouthfeel of the special medical food complete nutrition formula powder prepared with the carbohydrate matrix prepared by the present invention are further improved compared with the direct extrusion and extrusion extrusion and the enzyme-added extrusion extrusion. Comparable levels, therefore, the composite evaluation score was significantly higher than the conventional formula without replacement and the formula with carbohydrate matrix replacement prepared by the other two techniques.

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Abstract

一种用于特医食品的谷物碳水化合物基质及其制备方法。该制备方法包括：(1)将谷物进行粉碎至谷物粉原料；(2)向谷物粉中加入3-5％的大豆分离蛋白，浓度为8000-10000U/mL的高温α淀粉酶溶液50-60mL/kg，混合均匀。(3)将谷物粉原料进行蒸汽酶解调质处理，(4)将蒸汽酶解调质处理后的谷物粉进行挤压膨化，挤压温度为110-130℃，螺杆转速为150-250r/min；(5)将挤出物进行干燥、粉碎得到碳水化合物基质粉。采用谷物粉碎—大豆蛋白添加—蒸汽酶解调质—挤压膨化处理，制得了粘度低、冲调性好，食品风味浓郁的谷物碳水化合物基质粉，适用于特医食品的配制。

Description

一种用于特医食品的谷物碳水化合物基质及其制备方法 技术领域
本发明涉及特殊人群专用营养食品的制备技术，具体涉及一种用于特医食品的谷物碳水化合物基质及其制备方法。
背景技术
特殊医学用途配方食品，以下简称特医食品，是为了满足进食受限、消化吸收障碍、代谢紊乱等人群对营养素或膳食的特殊需要，专门加工配制而成的配方食品。该类食品在改善患者营养状况，降低住院患者的医疗成本等方面有显著效果。
近年来特医食品产业在全球呈现良好的发展趋势，全球特医食品的市场规模大概为560～640亿元/年，并以6％的年均增长速度持续增加。我国较欧美等发达国家对特医食品的研究和应用明显滞后，但近几年的需求量增长十分迅速，市场规模年均增速达到37％。然而，目前我国临床使用的特医食品大都为国外品牌产品，且现有产品的碳水化合物、蛋白质和脂肪等营养物质主要由各种商业化的营养素原料提供，其中碳水化合物主要由糊精提供。这种配方产品普遍存在食品风味不明显，渗透压偏高，患者服用时易产生胃肠不耐受症状等问题。对于长期依赖特医食品作为主要或唯一营养来源的人群，上述问题将直接影响消费者的服用依从性，不利于营养支持作用的发挥。
谷物是人们日常膳食的主食成分，也是膳食碳水化合物的重要来源。谷物作为碳水化合物基质为食物带来的独特风味，是糊精、淀粉等单体营养素无法比拟的。以谷物作为碳水化合物基质，根据特定人群的营养需求，通过营养配料强化加工特医食品将有助于改善产品的风味口感，提高病人的服用依从性。 但是，以谷物为碳水化合物基质加工特医食品存在产品粘度大、冲调分散性和管饲流动性较差等问题。管饲进食是特医食品常用的膳食摄入途径，产品的管饲流动性是影响营养管堵塞发生率的重要因素。因此，粘度、冲调分散性和管饲流动性等指标成为影响以谷物为碳水化合物基质加工特医食品的主要问题。如何提高谷物类碳水化合物基质的淀粉预消化性，改善粉体的冲调特性是开发以谷物为碳水化合物基质的特医食品面临的重要技术瓶颈。
针对改善谷物粉体的预消化性和冲调分散性，已有人开展了相关的研究。研究发现向谷物中加入高温α-淀粉酶，利用挤压膨化过程中膨化腔体内的高温作用可以达到部分水解谷物淀粉、降低粉体粘度的目的。但是，由于挤压膨化过程时间仅20s左右，酶与底物不能充分作用，酶解效果相对有限，同时粉体的风味品质也有待进一步提升。
发明内容
本发明的第一目的在于提供一种用于特医食品的谷物碳水化合物基质的制备方法，能改善谷物淀粉的预消化性和粉体的冲调特性，同时改善基质的风味品质。
本发明的第二目的在于提供一种通过上述制备方法制得的用于特医食品的谷物类碳水化合物基质，具有粘度低、管饲流动性好、有良好的食品风味的特点，可以替代其它碳水化合物原料，用作特医食品研制的原料。
本发明的上述目的，通过以下技术方案实现：
一种用于特医食品的谷物碳水化合物基质的制备方法，处理流程为：
谷物粉碎→大豆分离蛋白添加→蒸汽酶解调质→挤压膨化→烘干→粉碎
具体包括以下步骤：
(1)将谷物进行粉碎得到谷物粉原料；
(2)将谷物粉原料加入原料混配罐中，添加重量百分比为3-5％的大豆分离蛋白，通过喷淋装置添加浓度为8000-10000U/mL的高温α淀粉酶溶液，添加量为50-60mL/kg，通过搅拌装置使酶液、谷物粉、蛋白混合均匀；
(3)将混匀后的混合物送入调质器中进行蒸汽酶解调质处理；
(4)通过螺旋输送机将蒸汽酶解调质后的谷物粉送入挤压膨化机进行挤压膨化，挤压温度为110-130℃，螺杆转速为150-250r/min。
(5)将挤出物进行干燥处理，再进行粉碎，得到用于特医食品的谷物碳水化合物基质。
本发明建立了原料粉碎—蛋白添加—蒸汽酶解调质—挤压膨化的特医食品碳水化合物基质制备方法，具体地：本发明向谷物粉中添加一定量的大豆分离蛋白，在蒸汽酶解调质和挤压膨化过程中生成的糊精等还原糖与蛋白质发生适度的美拉德反应，可以改善粉体的风味品质，加上挤压膨化过程中进一步的熔融、剪切等的作用，能够促进蛋白质的降解，提高蛋白质的预消化性。通过风味鉴评分析发现，当大豆分离蛋白添加量在3-5％、挤压温度控制在110-130℃时，挤出物具有较明显的焙烤香味，感官评分值达最高水平。
本发明中酶液的配置浓度和添加量影响到酶的用量，当酶用量在400-600U/g时，所得基质的冲调分散性最佳。在酶添加量确定的前提下，确定酶液浓度是为了在酶液添加的过程中控制水分的添加量。由于蒸汽酶解调质过程会进一步增加谷物粉原料中的水分含量，且酶解作用使得淀粉分解为糊精和低聚糖，上述综合作用的结果会导致物料在挤压膨化过程中的剪切力降低，明显降低谷物的膨化效果，影响剩余的淀粉的糊化和降解。因此，为了保证挤压膨化时谷 物粉原料中的水分含量控制在一定水平，达到理想的膨化效果，对酶液浓度和添加量以及蒸汽量进行了上述设定。
优化地，本发明还将酶解调质处理后的物料通过螺旋输送机输送至耐高温储料仓，堆积储存10-20min后，再进行挤压膨化，挤压温度为110-130℃，螺杆转速为150-250r/min。膨化处理时加入α-淀粉酶可以一定程度上降低谷物膨化粉的结块率和粘度，提高其水溶性。但由于作用时间过短，淀粉酶只能发挥非常有限的作用。通过蒸汽酶解调质处理使淀粉酶与底物在高温下反应，进而利用调质后的物料处于较高温度的特点，将其转入储料仓中使酶解反应时间延长10-20min，使得谷物淀粉被充分酶解。储料仓中静置反应的时间低于10min时，淀粉预酶解程度不够，制得的谷物基质粉的粘度高，但反应时间过长(>20min)时，由于淀粉过度酶解，导致后续的挤压膨化挤出物的膨化度过低，残留淀粉的糊化度下降。
优化地，本发明步骤(3)中所述的蒸汽酶解调质参数控制如下：蒸汽调质时间为1.5-2.5min，饱和蒸汽压力为0.2-0.3MPa，总蒸汽量控制在调质物料重量的7-9％。
优化地，本发明步骤(1)中所述的谷物粉的粒度在10-20目之间。通过比较不同粒度谷物粉在相同处理条件下获得的挤出物的冲调性发现，粒径太大或太小均会对挤出物的冲调性有负面影响。当谷物颗粒较小时，酶与淀粉颗粒作用充分，酶解效果较好，但在蒸汽调质的过程中，颗粒太小时，谷物粉在蒸汽和酶的作用下粘度增大，粉体流动性严重降低，与蒸汽作用不充分，同时影响原料在调质器中的输送效率，且小的谷物颗粒因吸水过多增加原料的水分含量，导致在挤压过程中剪切力下降。
优化地，步骤(5)中所述的干燥处理采用热风或热泵干燥，使得挤出物的水分含量达到7％以下。
优化地，步骤(5)中所述的粉碎得到的用于特医食品的碳水化合物基质的粒度在60-100目间。
一种用于特医食品的谷物碳水化合物基质，通过上述制备方法制得。
与现有技术相比，本发明具有以下有益效果：
(1)本发明通过向粉碎的谷物原料中添加一定比例的大豆分离蛋白，控制蒸汽调质和挤压膨化等湿热处理过程中美拉德反应的程度，可以进一步改善挤出物的风味。使得挤出物具有明显的焙烤香味。同时，上述处理过程中高热和机械剪切等的作用下，蛋白质分子间氢键、二硫键断裂，造成蛋白质的降解，可溶性蛋白含量增加，有利于蛋白质的消化利用。
(2)本发明利用α淀粉酶在高温下能够降解淀粉生成糊精和低聚糖，从而降低淀粉粘度的特性，通过蒸汽调质器连续通入蒸汽保证物料维持在较高温度，进而将蒸汽处理后的谷物粉移送至耐高温储料仓保温处理一定时间，实现对谷物淀粉的充分酶解。在后续的挤压膨化过程中，在淀粉酶的进一步酶解以及膨化机产生的机械剪切等的作用下，谷物中的淀粉进一步被降解破坏，生成大量小分子碳水化合物。而且，通过增加储料仓的数量可以消除蒸汽预酶解调质与挤压膨化过程的时间差，实现连续化生产。
(3)本发明研制的谷物碳水化合物基质粉具有良好冲调特性和管饲流动性，能够满足特医食品配制的基本需求。更重要的是，本发明选用风味口感更适合国人的谷物为原料，制得的碳水化合物基质粉食品风味浓郁，较糊精等营养素作为基质能为产品提供显著的谷物焙烤香味，从而提升产品的风味品质， 有助于保障长期消费人群的服用依从性。
具体实施方式
以下结合具体的实施例对本发明作进一步的说明，以便本领域技术人员更好理解和实施本发明的技术方案。
实施例1
一种用于特医食品的谷物碳水化合物基质的制备方法，包括以下步骤：
(1)通过调整谷物粉碎机的粉碎时间、筛片直径、锤筛间隙，粉碎获得粒度在10-20目之间谷物粉原料。
(2)向粉碎后的谷物粉中加入5％大豆分离蛋白。
(3)用蒸馏水配置高温α淀粉酶溶液，使得酶浓度为10000U/mL，控制高温α淀粉酶溶液添加量为50mL/kg，混合均匀。
(4)将加酶混匀后的谷物原料粉转移入调质器中进行蒸汽酶解调质处理，设定蒸汽调质时间为2min，饱和蒸汽压力为0.25MPa，总蒸汽量控制在调质物料重量的8％。
(5)将蒸汽酶解调质处理后的谷物粉通过螺旋输送机输送转入储料仓堆积静置20min后，通过螺旋输送机送入挤压膨化机进行膨化，挤压温度为125℃，螺杆转速为150r/min。
(6)将挤出物通过热风或热泵干燥处理，使挤出物的水分含量达到7％以下。并干燥后的挤出物粉碎成粒度在60-100目间的粉末，得到碳水化合物基质粉。
实施例2
一种用于特医食品的谷物碳水化合物基质的制备方法，包括以下步骤：
(1)通过调整谷物粉碎机的粉碎时间、筛片直径、锤筛间隙，粉碎获得粒度在10-20目之间谷物粉原料。
(2)向粉碎后的谷物粉中加入3％大豆分离蛋白。
(3)用蒸馏水配置高温α淀粉酶溶液，使得酶浓度为10000U/mL，控制高温α淀粉酶溶液添加速度为60mL/kg。
(4)将加酶混匀后的谷物原料粉转移入调质器中进行蒸汽酶解调质处理，设定蒸汽调质时间为2.5min，饱和蒸汽压力为0.3MPa，总蒸汽量控制在调质物料重量的9％。
(5)将蒸汽酶解调质处理后的谷物粉通过螺旋输送机输送转入储料仓堆积静置10min后，通过螺旋输送机送入挤压膨化机进行膨化，挤压温度为130℃，螺杆转速为250r/min。
(6)将挤出物通过热风或热泵干燥处理，使挤出物的水分含量达到7％以下。并干燥后的挤出物粉碎成粒度在60-100目间的粉末，得到碳水化合物基质粉。
实施例3
一种用于特医食品的谷物碳水化合物基质的制备方法，包括以下步骤：
(1)通过调整谷物粉碎机的粉碎时间、筛片直径、锤筛间隙，粉碎获得粒度在10-20目之间谷物粉原料。
(2)向粉碎后的谷物粉中加入4％大豆分离蛋白。
(3)用蒸馏水配置高温α淀粉酶溶液，使得酶浓度为8000U/mL，控制高温α 淀粉酶溶液添加量为50mL/kg。
(4)将加酶混匀后的谷物原料粉转移入调质器中进行蒸汽酶解调质处理，设定蒸汽调质时间为1.5min，饱和蒸汽压力为0.2MPa，总蒸汽量控制在调质物料重量的7％。
(5)将蒸汽酶解调质处理后的谷物粉通过螺旋输送机输送转入储料仓堆积静置15min后，通过螺旋输送机送入挤压膨化机进行膨化，挤压温度为110℃，螺杆转速为200r/min。
(5)将挤出物通过热风或热泵干燥处理，使挤出物的水分含量达到7％以下。并干燥后的挤出物粉碎成粒度在60-100目间的粉末，得到碳水化合物基质粉。
对本发明制得基质的对比分析结果如下：
(1)不同处理工艺制得的碳水化合物基质粉分析
以大米为原料，谷物碳水化合物基质粉性能测试包括基质粉冲调特性、风味品质和营养成分。实验组以实施例1制得的碳水化合物基质粉进行相关性能分析。以挤压膨化、加酶挤压膨化作为对照。挤压膨化的处理条件同实施例1：将大米粉碎至10-20目，加入重量占比为5％的大豆分离蛋白粉，加水调整至原料水分含量约20％，挤压温度为125℃，螺杆转速为150r/min。加酶挤压膨化是通过添加400U/g高温α淀粉酶溶液调整大米粉的水分含量至大约20％，其他同直接挤压膨化。不同处理条件下制得的谷物碳水化合物基质粉的冲调性和营养成分构成分析结果见表1和表2。
表1：不同处理工艺对基质粉冲调特性和风味评分的影响
Figure PCTCN2021112231-appb-000001
Figure PCTCN2021112231-appb-000002
注：同一列数值旁字母不同时，表示差异达到显著性水平，p<0.05。
由于高温α-淀粉酶的作用，粉体中的淀粉结构被破坏，释放大量可溶性糖类，其水溶性指数升高，粉体的流动性增强，因此冲调过程中的结块率和分散时间均有大幅降低。尽管直接挤压膨化和加酶挤压膨化处理的基质粉也有一定的焙烤香味，但是经过感官评分分析可见本发明技术处理制得的基质粉的焙烤香味较前二者更加明显，能够明显提升粉体的风味品质。
表2：不同处理工艺对基质粉营养成分的影响
Figure PCTCN2021112231-appb-000003
注：同一列数值旁字母不同时，表示差异达到显著性水平，p<0.05
由表3可以看出，本发明方法处理下的大米粉的还原糖和可溶性蛋白含量均较直接加酶挤压膨化明显增高，淀粉含量则显著性降低，这也是该方法能够明显改善粉体的冲调特性的重要原因。
水溶性指数测定参照文献(Jafari S M,Ghalenoei M G,D Dehnad.Influence of spray drying on water solubility index,apparent density,and anthocyanin content of pomegranate juice powder[J].Powder Technology,2017,311:59-65.)；
结块率的测定参照文献方法(刘静波,马爽,刘博群,等.不同干燥方式对全蛋粉冲调性能的影响[J].农业工程学报,2011,27(12):383-388)；
分散时间的测定步骤如下：通过准确称取2.50g经过不同加工处理制得的基质粉样品，加入100mL温度为70℃的蒸馏水中，置于恒温磁力搅拌器中，30r/min的速率搅拌，从粉体加入到完全分散在水中所需的时间，每个样品重复测定5次(张艳,华欲飞,孔祥珍.低限度酶水解对醇法大豆浓缩蛋白分散性的影响[J].食品工业科技,2008(10):68-70,74)；
香味评分的感官评定标准如表3所示：
表3：基质粉焙烤香味感官评定标准
Figure PCTCN2021112231-appb-000004
(2)不同处理工艺获得的谷物碳水化合物基质制备的特医食品全营养配方粉性能测试
制备特医食品全营养配方粉的原则是以大米为原料，用不同处理工艺制得的谷物碳水化合物基质粉替代特医食品全营养配方粉中的糊精和淀粉类碳水化合物，并根据基质粉中含有的蛋白质和脂肪等其他成分对配方粉中的蛋白质和脂肪的添加量进行微调，制备以不同处理的大米为碳水化合物基质的特医食品全营养配方粉，具体配方见表4。
表4不同碳水化合物来源特医食品主要营养成分配方组成(/100g)
Figure PCTCN2021112231-appb-000005
配方说明：上表中的无替代配方代表了目前市场上常用的特医食品全营养配方粉的基本配方构成，其中的粉末油脂中约含有50％植物油，其壁材主要为碳水化合物类成分和少量蛋白质。3个替代配方用不同加工工艺制备得到的大米 粉作为碳水化合物基质替代无替代配方中的麦芽糊精，大米原料中含有约8％的蛋白质，在基质粉的制备中进一步加入5％大豆分离蛋白，因此相应地配方中的酪蛋白添加量减少5g。
实验组以实施例1制得的碳水化合物基质粉制备特医食品全营养配方粉。对照组采用其他处理工艺制得的碳水化合物基质粉，包括：挤压膨化、加酶挤压膨化，其他组处理工艺参数同实施例1。
上述特医食品全营养配方粉性能测试包括冲调特性和感官评定：
(a)粘度的测定
在RVA测定仪的专用铝筒中称取5.00g样品，加入蒸馏水20mL，放入旋转叶片，将铝筒卡入测量槽中，启动测定程序，进行粘度的测定。测定程序为：38℃保持13min，开始10s的转速为960r/min，此后整个测定过程中转速保持160r/min。
(b)鼻饲管残留率的测定
称取40.00g样品于500mL烧杯中，加65℃水冲调成200mL营养液，搅拌均匀转入输液瓶中，冷却至室温后，用一次性输液器模拟临床肠内营养支持的重力滴注法进行滴注，流速控制在100-150mL/h，待营养液全部滴注完毕后，称量鼻饲管内壁粘附物的重量计算营养液的残留率。
(c)感官评定
募集25名健康的志愿者对粉体及冲调好的营养液进行感官评价。将样品置于清洁的白瓷盘中，在光线充足而柔和的环境中用目测法观察粉体的色泽。另外将20.00g样品倒入透明容器中，加入80mL 65℃的水冲调成营养液，充分搅拌均匀，嗅其气味，观察其冲调性，品尝其滋味等。样品采用随机编码，常温 下进行品评，每次鉴评完一个样品后需用纯净水漱口，再进行下一个样品的鉴评。感官评定表参考QB 4221-2011标准制定，具体如表5所示，评价总分以四项累计之和计。
表5特医全营养配方粉的感官评定标准
Figure PCTCN2021112231-appb-000006
(3)测试结果及分析
不同处理工艺制备的特医食品全营养配方粉具体性能测试结果见表6和表7：
表6：不同特医食品全营养配方粉的使用方便性评价
Figure PCTCN2021112231-appb-000007
表7：不同特医食品全营养配方粉的感官评定结果
Figure PCTCN2021112231-appb-000008
Figure PCTCN2021112231-appb-000009
根据患者的疾病类型和病理生理状态不同，临床患者服用特医食品全营养配方粉的途径可以分为直接口服、通过鼻饲管或胃肠造瘘管管饲两种途径。在保证产品营养充足、均衡的前提下，产品的口感风味和冲调使用方便性是影响其临床应用的重要因素。因此，本发明筛选影响配方粉冲调方便性的代表性指标：水溶性指数、粘度和鼻饲管残留率对不同的碳水化合物基质制备的特医食品全营养配方粉的冲调方便性进行了分析，结果如表6所示。
从表6可以看出，用实施例1制备的碳水化合物基质替代麦芽糊精制备的特医食品全营养配方粉，其水溶性指数、粘度、以及模拟鼻饲管喂养过程在营养管中的残留量均与以麦芽糊精为碳水化合物基质的常规特医食品全营养配方粉相当，与直接挤压膨化或加酶挤压膨化制备的大米粉作为碳水化合物基质替代糊精的配方粉相比，水溶性指数明显提高，产品的粘度和鼻饲管残留率显著性降低，表明用本发明制备的碳水化合物基质制备的特医食品全营养配方粉的使用方便性达到与以麦芽糊精为碳水化合物的常规产品相当的效果，明显优于直接挤压膨化和加酶挤压膨化技术。
如前所述，除了冲调分散性风味品质等感官品质也是影响特医食品临床使用的一个重要因素，因此，采用表5列出的感官评定标准，对以不同碳水化合物基质配置而成的特医食品全营养配方粉从组织形态、气味、滋味口感和冲调性4个方面进行综合评定，结果如表7所示。以挤压膨化和加酶挤压膨化制备的大米 粉为碳水化合物基质配置的特医食品全营养配方粉虽然在气味和滋味口感评分上优于无替代常规配方，但由于其冲调性评分远低于后者，导致综合评价结果评分显著性低于无替代常规配方。而以本发明制备的碳水化合物基质配置的特医食品全营养配方粉的气味和滋味口感较直接挤压膨化和加酶挤压膨化进一步提升，同时产品的冲调性也达到与无替代常规配方相当的水平，因此，综合评价评分显著性高于无替代常规配方和其他两种技术制备的碳水化合物基质替代的配方。
上述实验用大米测得，小麦粉、玉米粉和小米粉或其混合物也有类似的效果。
以上实施实例对本发明不同的实施过程进行了详细的阐述，其他实施例制得基质也可以获得近似测试数据结果，不一一列举；本发明的实施方式并不仅限于此，所属技术领域的普通技术人员依据本发明中公开的内容，均可实现本发明的目的，任何基于本发明构思基础上做出的改进和变形均落入本发明的保护范围之内，具体保护范围以权利要求书记载的为准。

Claims (7)

  1. 一种用于特医食品的谷物碳水化合物基质的制备方法，其特征在于，包括以下步骤：
    (1)将谷物进行粉碎得到谷物粉原料；
    (2)向谷物粉中加入重量百分比为3-5％的大豆分离蛋白，并加入浓度为8000-10000U/mL的高温α淀粉酶溶液50-60mL/kg，搅拌均匀；
    (3)将混合均匀后的谷物粉原料送入调质器中进行蒸汽酶解调质处理；
    (4)将蒸汽调质处理后的谷物粉进行挤压膨化，挤压温度为110-130℃，螺杆转速为150-250r/min；
    (5)将挤出物进行干燥处理，再进行粉碎，得到用于特医食品的谷物碳水化合物基质。
  2. 根据权利要求1所述用于特医食品的谷物碳水化合物基质的制备方法，其特征在于，步骤(1)中所述的谷物粉原料的粒度在10-20目之间。
  3. 根据权利要求1所述用于特医食品的谷物碳水化合物基质的制备方法，其特征在于，步骤(3)中所述的蒸汽酶解调质处理的参数控制如下：蒸汽调质时间为1.5-2.5min，饱和蒸汽压力为0.2-0.3MPa，总蒸汽量控制在调质物料重量的7-9％。
  4. 根据权利要求1所述用于特医食品的谷物碳水化合物基质的制备方法，其特征在于，步骤(4)如下：将蒸汽酶解调质处理后的谷物料通过螺旋输送机输送至耐高温储料仓，堆积储存10-20min后，再进行挤压膨化，挤压温度为110-130℃，螺杆转速为150-250r/min。
  5. 根据权利要求1所述用于特医食品的谷物碳水化合物基质的制备方法，其特征在于，步骤(5)中所述的干燥处理采用热风或热泵干燥，使得挤出物的水 分含量达到7％以下。
  6. 根据权利要求1所述用于特医食品的谷物碳水化合物基质的制备方法，其特征在于，步骤(5)中所述的用于特医食品的谷物碳水化合物基质的粒度在60-100目间。
  7. 一种用于特医食品的谷物碳水化合物基质，其特征在于，通过权利要求1-6任一项所述的制备方法制得。
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